Development of Spent Coffee Grounds as a Bioactive Food Ingredient using Biological Methods

Spent Coffee Grounds (SCGs) are a waste stream that has the potential to produce value-added and upcycled food ingredients as it contains many nutritionally valuable components. This project will investigate biological methods using enzymes and fermentation for the conversion of SCGs, a poorly digestible food waste, into a more digestible and palatable form. The processed SCGs will be characterized and those that show the most promising results will undergo sensory analysis. Rfine, the partner organization, will benefit from the development of bio-based technologies for the conversion of SCGs into food ingredients suitable for commercial applications.

Faculty Supervisor:

Su-Ling Brooks;Vasantha Rupasinghe;Vasantha Rupasinghe;Su-Ling Brooks

Student:

Partner:

RFINE Biomass Solutions Inc.

Discipline:

Engineering

Sector:

Manufacturing

University:

Dalhousie University

Program: